Hors D'Ouevres and Canapes - Part II

Part II of Hors D'Ouevres and Canapes includes all the hot little bites we can make. Today we worked on stuffed wontons with apricot dipping sauce, spring rolls, summer rolls, grilled steak skewers, and Asian-style turkey meatballs.

I worked on a batch of hot apricot sauce for the wontons:

Here you can see the class working on all different recipes.

We broke up strips of kani (fake crab)and mixed it with pareve cream cheese, scallion, and spices. This can be made with any kind of fish real cream cheese, if you want to be dairy.

To fold the wontons, only put about 1 TB of filling on one half of the wrapper and then dip your finger in water and brush two edges.

Pinch the edges to stick closed. This will only work if the wrappers are dusted (or come dusted) with corn starch.

Then we made wonton rings by pinching two corners together:

Into the fryer they go! They need to be fried at about 350 degrees, but keeping a pot of oil at that temp is pretty difficult. I had to keep adjusting the fire to make sure the pot wouldn't get too cold or too hot.

Here they are, served with the apricot sauce.

Delicious!

Here we have classmate Sheva working on some turkey meatballs:

Classmate Esther working on marinading some beef saté.

Classmate Dvasha holding her grilled beef saté:

 

Ginger sauce:

A stack of dry rice paper wrappers for summer rolls.

 Wrapping mostly-rare steak, veggies, and herbs inside the rice paper.

Potato Chicken Samosas: tucked and fried rolls made with peas and onions.

Smoked Salmon Potato "Knishes": potato mash with lox and chives

Grilled steak on skewers with a peanut dipping sauce

Thai Turkey Meatballs with Ginger Sauce

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Crab & Cream Cheese Wontons 

~ with Apricot Sauce ~

8oz cream cheese
8 oz fake crab meat
1 tsp chopped garlic

1 oz green onions (scallions)
Worchestershire sauce to taste

Sesame Oil to taste
salt and pepper to taste

24 wonton skins


~Apricot Sauce~
8 oz apricot preserves
1 TB fresh, grated ginger
1 tsp dry mustard powder
1/2 oz red wine vinegar


Mix cream cheese, crab meat, scallions, and garlic in a mixer and add Worchestershire sauce, salt, and pepper to taste. Then add a few drops of sesame oil.
Fill one wonton wrapper at a time with a little less than 1 TB of filling.
Wet the edges of the wonton wrappers with a little water and pinch shut.
Heat a pot of oil to 350 degrees. Once hot, deep-fry the wontons for 10-20 seconds until golden brown. 
Remove with a skimmer, drain well, and eat when cool.
Alternately, refrigerate until service, then deep-fry for one minute and serve hot with apricot sauce.

To make the sauce, combine all ingredients and heat to medium until the preserves are melted and the sauceis thick, but not like jelly. If the sauce is too thick, thin with a few drops of boiling water. Serve sauce in a dipping bowl with the wontons.

Enjoy!